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Date: 24 Sep 2006 01:21:36
From: Thomas Adams
Subject: What style?
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I am revisiting a previous question I had. I have a new brew that I think is
good enough for a major contest. What style do I list it as? I contains both
chocolate and cherries. The rest is a stout recipe. The beer is good but
what style do I call it? After much reading I am leaning towards 23A -
Specialty Beer. I basicly took a rich double chocolate stout recipe and used
bakers chocolate instead of cocoa, secondaried it on sweet cherries, and
tweaked the flavors at bottling with small ammounts of extracts. I have read
here that one of the biggest hurdles to a contest is what style do you call
it. I was hoping to enlist the expert opinions of some of the renowned
judges that frequent here. I have been brewing a long time but just recently
got the urge to enter some of them and see how they fare.
--
Thomas Cameron Adams
www.darkhorsebrewing.net
darkhorsebrewing@verizon.net
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Date: 23 Sep 2006 22:41:50
From: David M. Taylor
Subject: Re: What style?
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"Thomas Adams" <imcelt2@verizon.net > wrote in message
news:A4lRg.215$Kw1.140@trnddc05...
>I am revisiting a previous question I had. I have a new brew that I think
>is
> good enough for a major contest. What style do I list it as? I contains
> both
> chocolate and cherries. The rest is a stout recipe. The beer is good but
> what style do I call it? After much reading I am leaning towards 23A -
> Specialty Beer. I basicly took a rich double chocolate stout recipe and
> used
> bakers chocolate instead of cocoa, secondaried it on sweet cherries, and
> tweaked the flavors at bottling with small ammounts of extracts. I have
> read
> here that one of the biggest hurdles to a contest is what style do you
> call
> it. I was hoping to enlist the expert opinions of some of the renowned
> judges that frequent here. I have been brewing a long time but just
> recently
> got the urge to enter some of them and see how they fare.
I would say it depends on how much of the chocolate character comes out. If
it is very chocolatey, than you're right, it should probably be entered in
the 23 Specialty category. However, since the stout categories do allow you
to have at least a little bit of unsweetened cocoa character, if the
chocolate character in your stout is not too far over the top, you might
just want to enter your beer in the 20 Fruit Beer category. It depends on
whether you've got a stout with a little chocolate and some cherries, in
contrast to a stout that has a ton of chocolate and some cherries. I see
the specialty category as somewhat of a last resort for a good beer that
just doesn't fit anywhere else. If you've basically got a stout with
cherries, then put it in the fruit beer category. If there's a lot of
chocolate as well, then it's a specialty.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 24 Sep 2006 04:10:41
From: Thomas Adams
Subject: Re: What style?
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"David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com > wrote in message
news:RanRg.3772$QF6.2064@newsfe02.lga...
> "Thomas Adams" <imcelt2@verizon.net> wrote in message
> news:A4lRg.215$Kw1.140@trnddc05...
> >I am revisiting a previous question I had. I have a new brew that I think
> >is
> > good enough for a major contest. What style do I list it as? I contains
> > both
> > chocolate and cherries. The rest is a stout recipe. The beer is good but
> > what style do I call it? After much reading I am leaning towards 23A -
> > Specialty Beer. I basicly took a rich double chocolate stout recipe and
> > used
> > bakers chocolate instead of cocoa, secondaried it on sweet cherries, and
> > tweaked the flavors at bottling with small ammounts of extracts. I have
> > read
> > here that one of the biggest hurdles to a contest is what style do you
> > call
> > it. I was hoping to enlist the expert opinions of some of the renowned
> > judges that frequent here. I have been brewing a long time but just
> > recently
> > got the urge to enter some of them and see how they fare.
>
> I would say it depends on how much of the chocolate character comes out.
If
> it is very chocolatey, than you're right, it should probably be entered in
> the 23 Specialty category. However, since the stout categories do allow
you
> to have at least a little bit of unsweetened cocoa character, if the
> chocolate character in your stout is not too far over the top, you might
> just want to enter your beer in the 20 Fruit Beer category. It depends on
> whether you've got a stout with a little chocolate and some cherries, in
> contrast to a stout that has a ton of chocolate and some cherries. I see
> the specialty category as somewhat of a last resort for a good beer that
> just doesn't fit anywhere else. If you've basically got a stout with
> cherries, then put it in the fruit beer category. If there's a lot of
> chocolate as well, then it's a specialty.
>
> --
> Dave
> "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
> Genesis, 1973-ish
>
>
It has a lot of chocolate character. First you taste cherry then chocolate
with the roasted maltiness of a true stout. I guess Special Beer it is. I
think it special anyway.
--
Thomas Cameron Adams
www.darkhorsebrewing.net
darkhorsebrewing@verizon.net
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